La Vonne's Pasta e Fagioli

La Vonne Vincent


I love Olive Gardens Pasta E Fagioli so anyone who knows me, knows I have to add my own touches, garlic being one of the touches this recipe was missing.

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★★★★★ 1 vote
1 Hr
1 Hr


4 Tbsp
olive oil, extra virgin
1 1/2 lb
ground beef 92% lean (substitute ground chicken or turkey)
1/2 lb
italian sausage, no casings
1 pkg
carrots, shredded
2 medium
onions, finely diced
celery stalks, finely diced
2 can(s)
diced tomatoes
5 large
roma tomatoes (diced)
1 medium
garlic head, finely chopped
3 tsp
fresh oregano, finely chopped
1/3 bunch
fresh cilantro, finely chopped
1 bunch
fresh parsley, finely chopped
1 1/3 Tbsp
black pepper
1/2 Tbsp
natural sea salt
2 can(s)
red kidney beans
1 can(s)
white kidney beans
1 1/2 tsp
tabasco sauce
1 can(s)
tomato paste
2 can(s)
tomato sauce
66 oz
beef bullion cubes
3/4 lb
ditali pasta; (3/4 package)
parmesan cheese, freshly grated


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1In Preheated large cast iron sautee the ground beef and italian sausae until done

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2Add carrots, onions, celery, diced roma tomatoes, garlic, oregano, cilantro, parsley, pepper and natural sea salt, sautee for 10 minutes

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3Add canned diced tomatoes

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4Add red and white Kidney Beans and tabasco sauce and simmer for 10 minutes

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5Make noodles according to package (making sure to use olive oil to prevent the noodles from sticking together), drain and set aside

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6Add Tomato Sauce and tomato paste, using part of water to rinse the cans of tomato sauce and paste, to the simmering ingredients

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7Take 1/2 of the remaining water in microwave for 4 minutes until hot, and place bullion in the the water until the bullion is dissolved,

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8Take the last 1/2 of the remaining water, then add to the hot water with dissolved bullion cubes and mix into the simmering soup and continue to simmer for 25 minutes

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9Add cooked and drained noodles to the soup and simmer on low for 5 minutes

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10Garnish with shredded Parmesan cheese.

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